10 Deliciously Clean Food Recipes: Nourish Your Body with Nature’s Finest Ingredients
In our quest for a healthier lifestyle, it is important to pay attention to the types of foods we consume. The key lies in eating nutritious and clean meals that are prepared using natural ingredients. This article shares 10 deliciously clean food recipes you can create at home to nourish your body and reap its benefits. Embrace a cleaner approach to cooking with these easy-to-follow recipes.
1. Creamy Avocado and Quinoa Salad
Ingredients:
– 1 cup uncooked quinoa
– 2 avocados, pitted and diced
– 1/2 red onion, finely chopped
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh cilantro leaves, finely chopped
– 1/2 cup lime juice (from about 3 limes)
– 3 tablespoons extra virgin olive oil
– Salt and pepper to taste
– Optional: 1 can chickpeas, drained and rinsed
Instructions:
1. Cook quinoa according to package instructions. Let cool while you prepare the rest of the salad ingredients.
2. In a large bowl, combine avocados, red onion, cherry tomatoes, cilantro leaves, and chickpeas (if using).
3. Whisk together lime juice, olive oil, salt, and pepper in a separate small bowl. Pour over the quinoa mixture and toss to coat all ingredients evenly.
4. Serve immediately or refrigerate until ready to enjoy. This salad is best when consumed within 2-3 days of making it.
2. Zucchini Noodles with Lemon Cream Sauce
Ingredients:
– 4 medium zucchinis, spiralized or cut into thin noodle strips (using a vegetable peeler)
– 1/3 cup cashews
– 1 clove garlic, minced
– 1/2 lemon, juiced
– 1 teaspoon olive oil
– Salt and pepper to taste
– Optional: 1 tablespoon fresh basil or parsley, chopped for garnish
Instructions:
1. In a small food processor or blender, combine cashews, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth to create the creamy sauce.
2. Toss zucchini noodles with the lemon cream sauce in a large serving bowl.
3. Serve immediately as is, or garnish with fresh herbs like basil or parsley before consuming for an added pop of flavor.
3. Cauliflower Tabbouleh
Ingredients:
– 1 head cauliflower, chopped into small florets
– 2 cups cooked quinoa
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh parsley leaves, finely chopped
– 1/4 cup fresh mint leaves, finely chopped
– 1 tablespoon olive oil
– Juice of 1 lemon
– Salt and pepper to taste
– Optional: 1 can chickpeas, drained and rinsed (for a more filling salad)
Instructions:
1. Cook quinoa according to package instructions. Let cool while you prepare the rest of the ingredients.
2. Steam or roast cauliflower florets until tender, then set aside.
3. Combine cooked quinoa, steamed cauliflower, tomatoes, parsley, mint leaves, chickpeas (if using), olive oil, lemon juice, salt, and pepper in a large mixing bowl. Gently toss all ingredients together to ensure an even distribution of flavors and textures.
4. Serve immediately or refrigerate until ready to enjoy. This tabbouleh salad is best when consumed within 2-3 days of making it.
4. Roasted Sweet Potato and Kale Salad
Ingredients:
– 2 large sweet potatoes, peeled and cut into cubes
– 1 bunch kale, destemmed and torn into small pieces
– 3 tablespoons extra virgin olive oil
– 2 cloves garlic, minced
– Juice of 1 lemon
– Salt and pepper to taste
– Optional: 1/4 cup pistachios, chopped for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss cubed sweet potatoes with 1 tablespoon olive oil and a pinch of salt and pepper. Spread them on a baking sheet in an even layer and roast for about 30 minutes or until tender and golden brown.
3. While the sweet potatoes are roasting, combine kale, garlic, lemon juice, remaining olive oil, salt, and pepper in a large mixing bowl. Toss to mix well and massage the kale leaves slightly with your hands to soften them.
4. When the sweet potatoes are done, allow them to cool slightly before adding them to the kale mixture. Gently toss to incorporate all ingredients together.
5. Serve immediately or refrigerate until ready to enjoy. This salad is best when consumed within 2-3 days of making it. For an extra touch, sprinkle chopped pistachios over the top for added crunch and texture.
5. Spinach, Feta, and Walnut Quinoa Salad
Ingredients:
– 1 cup uncooked quinoa
– 4 cups baby spinach leaves, washed and dried
– 1/2 cup crumbled feta cheese
– 1/2 cup walnuts, roughly chopped
– 3 tablespoons extra virgin olive oil
– Juice of 1 lemon
– Salt and pepper to taste
– Optional: 1 avocado, diced for garnish
Instructions:
1. Cook quinoa according to package instructions. Let cool while you prepare the rest of the ingredients.
2. Toss together spinach leaves, cooked quinoa, feta cheese, walnuts, avocado (if using), and olive oil in a large mixing bowl. Squeeze lemon juice over the salad and season with salt and pepper. Gently mix until all ingredients are evenly distributed.
3. Serve immediately or refrigerate until ready to enjoy. This quinoa salad is best when consumed within 2-3 days of making it.
6. Roasted Broccoli and Bell Pepper Quinoa Bowl
Ingredients:
– 1 head broccoli, cut into small florets
– 1 large red bell pepper, seeded and sliced into strips
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste
– 2 cups cooked quinoa
– Optional: 1 can chickpeas, drained and rinsed
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss together broccoli florets and bell pepper slices with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet in an even layer. Roast for about 30 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
3. Combine cooked quinoa, roasted broccoli and bell peppers, and chickpeas (if using) in a large serving bowl or individual bowls for portion control.
4. Serve immediately or refrigerate until ready to enjoy. This bowl is best when consumed within 2-3 days of making it.
7. Spicy Bean and Mango Rice Bowl
Ingredients:
– 1 cup cooked brown rice
– 1 can black beans, drained and rinsed
– 1/4 cup red onion, finely chopped
– 1 large mango, peeled and diced into small cubes
– 1 jalapeno pepper, seeded and minced (optional)
– 1/2 cup fresh cilantro leaves, finely chopped
– Juice of 1 lime
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1 avocado, diced for garnish
Instructions:
1. Combine cooked rice, black beans, red onion, mango, jalapeno (if using), cilantro leaves, lime juice, olive oil, salt, and pepper in a large mixing bowl. Gently mix until all ingredients are evenly distributed. Taste and adjust seasonings if needed.
2. Serve immediately or refrigerate until ready to enjoy. This rice bowl is best when consumed within 2-3 days of making it. For an extra touch, top with diced avocado for a creamy addition.
8. Quinoa and Wild Rice Stuffed Peppers
Ingredients:
– 1 cup uncooked quinoa
– 1/2 cup wild rice
– 3 cups vegetable stock or water, plus more if needed
– 3 bell peppers, halved lengthwise and seeded
– 4 tablespoons extra virgin olive oil, divided
– 1 yellow onion, diced
– 1 large carrot, finely diced
– 2 cloves garlic, minced
– 1/2 cup diced tomatoes, canned or fresh
– Salt and pepper to taste
– Optional: 1/2 cup frozen corn kernels for extra flavor and texture (if desired)
Instructions:
1. Cook quinoa and wild rice separately according to package instructions, using vegetable stock or water as the cooking liquid.
2. Preheat the oven to 375°F (190°C).
3. Coat bell pepper halves with olive oil and place cut-side down on a baking sheet lined with parchment paper or silicone mat. Bake for about 20 minutes, until tender but still firm, rotating the tray halfway through.
4. While the peppers are roasting, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté onion and carrot until they start to soften, about 3-5 minutes. Add garlic and sauté for an additional minute.
5. Combine quinoa, wild rice, sautéed vegetables, diced tomatoes, remaining olive oil, salt, pepper, corn (if using), and roasted bell peppers in a large mixing bowl. Mix well until all ingredients are evenly distributed.
6. Divide the mixture among the roasted bell pepper halves, filling them almost to the brim.
7. Return the stuffed peppers to the oven for another 20-30 minutes, or until the filling is heated through and slightly crispy on top. Serve immediately after removing from the oven.
9. Tropical Quinoa Salad with Avocado Dressing
Ingredients:
– 1 cup uncooked quinoa
– 4 cups mixed greens or lettuce leaves, torn into bite-sized pieces
– 1 large mango, peeled and diced into small cubes
– 2 avocados, pitted, peeled, and diced
– 1/2 cup chopped fresh pineapple
– 1/4 cup red onion, finely chopped
– 3 tablespoons extra virgin olive oil
– Juice of 1 lime
– Salt and pepper to taste
– Optional: 1 can chickpeas, drained and rinsed (for a more filling salad)
Instructions:
1. Cook quinoa according to package instructions. Let cool while you prepare the rest of the ingredients.
2. Toss together mixed greens or lettuce leaves, mango cubes, avocado chunks, pineapple pieces, red onion, chickpeas (if using), and cooked quinoa in a large mixing bowl.
3. In a separate small bowl, whisk together olive oil, lime juice, salt, and pepper to create the dressing. Taste and adjust seasonings as needed.
4. Pour the avocado dressing over the salad ingredients and gently toss until all components are evenly coated. Serve immediately or refrigerate until ready to enjoy. This tropical quinoa salad is best when consumed within 2-3 days of making it.
10. Creamy Zucchini Fettuccine with Sundried Tomato Pesto
Ingredients:
– 4 medium zucchinis, spiralized or cut into thin noodles using a vegetable peeler
– 1/2 cup sun-dried tomatoes, soaked in hot water for 10 minutes and drained
– 1 clove garlic
– 3 tablespoons extra virgin olive oil
– 1/4 cup walnuts
– Salt and pepper to taste
– Optional: Fresh basil leaves or pine nuts for garnish (if desired)
Instructions:
1. Preheat the oven to 375°F (190°C). Spread walnuts on a baking sheet and toast until fragrant and slightly golden, about 8-10 minutes. Allow them to cool before handling.
2. In a food processor or blender, combine soaked sun-dried tomatoes, garlic clove, olive oil, salt, pepper, and toasted walnuts. Blend until smooth to create the pesto sauce. Taste and adjust seasonings if necessary.
3. Toss together spiralized zucchini noodles, sundried tomato pesto, and optional garnishes like fresh basil leaves or pine nuts in a large serving bowl. Mix well until all ingredients are evenly coated. Serve immediately as it doesn’t hold up well for refrigeration.
These 10 deliciously clean food recipes highlight the beauty of using nature’s finest ingredients to create nourishing and flavorful meals that will satisfy your appetite while promoting a healthier lifestyle.